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    • 10. 发明授权
    • Method for reducing the available calories in a food composition
    • 降低食物组合物中可用热量的方法
    • US4849242A
    • 1989-07-18
    • US846526
    • 1986-03-31
    • Larry D. Kershner
    • Larry D. Kershner
    • A23D7/01A23D9/013
    • A23D7/013A23D9/013Y10S426/804
    • Reduced calorie food compositions are produced by replacing at least a portion of the fat content of a conventional food with an improved low calorie edible oil substitute that does not cause anal leakage. This substitute is an oil-like polymer fatty acid ester having the property of being substantially hydrolyzed during the process of intestinal digestion into a mixture of fatty acids and a non-caloric water-soluble or water-dispersible polymeric alcohol. This digestive mixture is in a non-laxative, non-oily physical state, and thereby avoids the problem of anal leakage common to oils with limited digestibility. Of particular use in this invention have been fatty acid esters of water-soluble polyoxyalkylenes.
    • 通过用不会引起肛门泄漏的改进的低热量食用油替代物代替常规食物的至少一部分脂肪含量来制备减少热量的食物组合物。 这种替代物是一种油状聚合物脂肪酸酯,其具有在肠消化过程中基本上水解成脂肪酸和非热量水溶性或水分散性聚合物醇的混合物的性质。 这种消化混合物处于非泻药,非油性物理状态,从而避免了消化率有限的油常见的肛门泄漏问题。 在本发明中特别有用的是水溶性聚氧化烯的脂肪酸酯。